Cashew Cream
 
Prep time
Cook time
Total time
 
If you need a plant-based substitute for cream or sour cream, these recipes are easy and will deliver in just minutes. If you are like me you may begin to find a reason to use at every meal.
Author:
Category: Sauce, Topping, Dip
Cuisine: Gluten-Free, Vegan
Serves: 1.5 cups
Ingredients
Cream
  • 1 cup cashews, soaked for 4 hours or overnight with good filtered water
  • ¾ - 1 cup water*
  • ¼ teaspoon sea salt
Sour Cream
  • 2 teaspoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon nutritional yeast
  • ¾ teaspoon more sea salt
Instructions
Cream
  1. First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
  2. Drain the soaked cashews and rinse well.
  3. Place the cashews in your food processor with ½ cup water and salt. Blend well. Scrape the sides down and continue to blend until a smooth cream begins to form. At this point you can add more water depending on desired thickness.
  4. Continue to blend until creamy and smooth. Store in a container with a tight lid and refrigerate.
  5. If you will be using as a garnish, store in a squeeze bottle with lid.
Sour Cream
  1. Keep the cream in your food processor and add lemon juice, apple cider vinegar, nutritional yeast and additional salt. Blend well.
  2. You can adjust the consistency again depending on use. Both these creams will last a few days in the fridge.
  3. There are endless ways to use - add to soup, spread on a wrap or garnish tacos to name a few.
Notes
Please note, prep time does not include the time it takes to soak the cashews.

*How much water you add is a personal preference depending in how thick or thin you prefer your cream. If you are moving on to make the sour cream, you may want a thicker consistency. The amount of water used each time may be different depending on how much water the cashews absorbed while soaking.
Recipe by Rife.Style at https://rife.style/cashew-cream/